RU2545535C2 - Pear and quince compote preservation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method is as follows: before pouring in syrup the jars with fruits packed into them are treated in the UHF field with a frequency equal to 2450 MHz during 1.5-2.0 minutes, poured with 97-98°C syrup, repeatedly treated with the UHF field during 2.0-2.5 minutes; the jar contents is heated to 98-100°C with subsequent sealing, maintained in an air flow heated to 100-105°C during 10 minutes in a position turned upside down and cooled with 20-25°C air at a rate of 8-9 m/sec during 12 minutes; the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.13 sec^-1 with a 2-3 minutes' interval.

EFFECT: boiled and cracked fruits quantity reduction and improvement of structural-and-mechanic indices of the ready product.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for preserving quince and pear compote in cans SKO 1-82-500.

Sources that were searched by this method showed that the prototype of the proposed method is a canning method [1], the essence of which is that the cans with the fruits packaged in them are treated with a microwave field at a frequency of 2450 MHz before pouring the syrup for 1.0-1.5 min, then pour in syrup heated to a temperature of 95-97 ° C, after which it is re-treated with a microwave field for 1.5 min and the contents of the cans are heated to 95-96 ° C, followed by sealing, then withstand in a stream of heated to 100-105 ° C air for s 12-15 min and cooled air temperature 20-35 ° C and a speed of 5-6 m / s for 10-15 minutes while rotating the container at a frequency 0,12-0,133 s ^-1.

The disadvantages of this method are:

- the possibility of microbiological damage to the finished product due to insufficient heat treatment of the lid;

- deterioration of the organoleptic and structural-mechanical indicators of the finished product during the rotation of the cans in the cooling process.

The technical result of the invention is aimed at creating a method for the production of compote, contributing to: improving the quality of finished products, reducing the number of boiled fruits and fruits with cracked peels and improving the structural and mechanical properties of the finished product.

The specified technical result is achieved due to the fact that, according to the proposed method, the cans with the fruits packaged in them are placed in the microwave chamber for 1.5-2 minutes before pouring the syrup, after which the syrup is filled with a temperature of 98 ° C, re-placed in the microwave chamber for 2.0-2.5 min and heat the contents of the cans to 98-100 ° C, followed by sealing, holding in a stream of heated air at a temperature of 100-105 ° C for 10 min in an inverted position and rotational cooling with atmospheric air at a temperature of 20-25 ° C and a speed of 8-9 m / s for 12 minutes, and at that bank in the cooling process is subjected to intermittent 2-3 minutes with rotation at bedplate cover a frequency of 0.13 s ^-1 at intervals of 2-3 minutes.

An example implementation of the method.

Prepared fruits (quince, pears) are packaged in jars and placed in a microwave chamber for 1.5-2 minutes, where an electromagnetic field with a frequency of 2400 + 50 MHz is excited by a magnetron. After microwave processing, sugar syrup with a temperature of 98 ° C is poured into cans. Then the cans are re-placed in the microwave chamber for 2.0-2.5 minutes and the contents of the cans are heated to 100 ° C. Further, the cans are rolled up, kept in a stream of heated air with a temperature of 100-105 ° C for 10 min in an inverted position (cover down), followed by rotational cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 8-9 m / s for 12 minutes, while the jar is subjected to intermittent 2-3 minutes rotation from the bottom to the lid with a frequency of 0.13 s^-one with an interval of 2-3 minutes.

The use of intermittent rotation of the cans during the heat treatment contributes to the intensification of the internal heat transfer process in the bank and significantly reduces the mechanical rubbing process of the fruits in the bank, which helps to preserve their integrity, and reducing the duration of the process contributes to a more complete preservation of biologically active components contained in the feedstock.

In addition, the intermittent rotation of the cans saves the energy spent on the rotation of the cans, while ensuring the uniformity of the heat treatment process and its intensification.

Exposure of the cans in the stream of heated air in an inverted position provides sterilization of the lid and thereby prevents possible microbiological damage to the finished product.

The salient features of the proposed method are: preheating fruits packaged in jars for 1.5-2 minutes in a microwave chamber, pouring syrup at a temperature of 97-98 ° C; reheating cans of the product after pouring syrup in the microwave chamber for up to 2.0-2.5 minutes to 98-100 ° C, followed by sealing, holding for 10 minutes in a stream of heated air with a temperature of 100-105 ° C in an inverted condition, followed by cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 8-9 m / s for 12 minutes, and while cooling, the cans are subjected to intermittent 2-3 minutes rotation from bottom to bottom with a frequency 0.13 s ^-1 with an interval of 2-3 minutes.

This mode provides industrial sterility of canned food, significant savings in heat energy and water, as well as improving the quality of the finished product and increasing competitiveness.

Literature

1. RF patent No. 2340257. A method of preserving compote from quince and pears in cans SKO 1-82-500, Bull. No34, December 10, 2008

Claims (1)

A method of preserving quince and pear compote, characterized in that the cans with the fruits packaged in them are treated with a microwave field at a frequency of 2450 MHz for 1.5-2.0 minutes before pouring the syrup, then filled with syrup heated to a temperature of 97-98 ° C, after which it is re-treated with a microwave field for 2.0-2.5 minutes and the contents of the cans are heated to 98-100 ° C, followed by sealing, kept in a stream of heated air at a temperature of 100-105 ° C for 10 minutes in upside down and cooled with air at a temperature of 20-25 ° C and a speed of 8-9 m / s for 12 in, and wherein the bank in the cooling process is subjected to a 2-3 minute intermittent rotation with the bottom cover on the frequency of 0.13 s ^-1 at intervals of 2-3 minutes.